Perfect Pumpkin Cake

READY IN: 50mins

INGREDIENTS

  • 1 (15 ounce) can pumpkin
  • 12 cup melted butter
  • 14 cupplain nonfat yogurt
  • 1tablespoonplain nonfat yogurt
  • 14 cup strong cold coffee
  • 4eggs
  • 12 cuplight brown sugar, firmly packed
  • 12 cupwhite sugar
  • 2teaspoonsvanilla
  • 2cupsflour
  • 1 12 teaspoonsbaking powder
  • 1teaspoonbaking soda
  • 12 teaspoonsalt
  • 2 12 teaspoonspumpkin pie spice
  • 1 12 teaspoonscinnamon
  • 23 cupcaramel candies, chopped(about 15 Werther’s Caramel Specialties Caramelts candies) or 2/3cupbutterscotch chips
  • NUTRITION INFO

    Serving Size: 1 (113) g

    Servings Per Recipe:12

    Calories: 251.7

    Calories from Fat 86 g 34 %

    Total Fat 9.6 g 14 %

    Saturated Fat 5.5 g 27 %

    Cholesterol 82.5 mg 27 %

    Sodium 347.1 mg 14 %

    Total Carbohydrate36.9 g 12 %

    Dietary Fiber 1 g 3 %

    Sugars 18.4 g 73 %

    Protein 5.1 g 10 %

    DIRECTIONS

  • Preheat oven to 350 degrees. In a largemixing bowl, combine the pumpkin, butter, yogurt, cold coffee, vanilla and sugars, stirring to combine. Add the baking powder, baking soda, salt and spices, stirring well to combine. Add the eggs and beat with a wooden spoon until well combined; add flour and mix only until all the flour is incorporated into the batter. Stir in the chopped Werther’s candies (or butterscotch morsels) and turn into a 9×13-inch baking pan that has been greased and floured.
  • Bake for 30-35 minutes or until center springs back when touched. Cool in pan on a wire rack until completely cool, if frosting.
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